Summer’s here, and it’s time to enjoy seasonal salads. I found a hundred-year-old recipe for a cucumber salad made with whipped cream that was delightful. Cucumber slices were coated with whipped cream and a little added sugar and vinegar. This resulted in rich-old fashioned sweet-sour dressing.
Here’s the original recipe:
I sprinkled the cucumber slices with 1 teaspoon of salt. I used 2 tablespoons of sugar and 1 tablespoon of vinegar when I made this recipe, and it had a nice balance of sweet and sour. I’m not sure why the recipe says that the whipped cream mixture should be mixed into the cucumber slices using a silver fork. I used a stainless steel spoon and it worked fine.
Here’s the recipe updated for modern cooks:
Cucumber Salad (Cucumber and Whipped Cream Salad)
3 cucumbers
1 teaspoon salt
1/2 cup heavy whipping cream
2 tablespoons sugar
1 tablespoon vinegar
Peel and slice cucumbers; put in a glass bowl and sprinkle with the salt. Let sit for 20 minutes, then drain.
In the meantime, put the cream in a mixing bowl, then beat until firm peaks form. Add sugar and vinegar, beat until blended into the cream. Pour the whipped cream mixture over the cucumbers; stir gently to coat the cucumber slices with the whipped cream mixture. Serve immediately.
I like cucumbers a lot, but the thought of whipped cream in them is, um, doesn’t sound appealing.
Somehow it works.
I enjoyed reading this 100-year-old recipe, Sheryl, thank you. We always had a garden when I was growing up and my mother made lots of different kinds of cucumber salads, but I never heard or saw one with whipped cream. yum. And I loved the “silver fork” instruction…curious.
It’s an interesting recipe that’s just a little different from modern recipes. 🙂
I think the mix ‘using a silver fork’ instructions will hook us all! We must recall that Mrs. Merrick was a regular appearance in the Pittsburgh, Pennsylvania Society Page and known for her lavish parties!
Found it, but it took a while! Historically, silver was used to stir food as it reacted less chemically with the food. Some metals could give food and off-taste due to the reactions with certain food stuffs. I found a number of recipes published in newspapers 1909-1920s instructing to use a silver fork.
Interesting. I wonder what other metals were commonly used for spoons and forks – tin?
All I could think of was tin, pewter, wood, and by then, silver plated metals which included nickel and copper.
These all sound right for that period in time.You thought of a lot more materials than I did.
The unexpected benefits of having lived a long time and knowing people who lived a lot longer time!
Definitely a silver fork type person. 🙂
“Most assuredly, my dear.”
🙂
Sounds lovely, and I’m going to remember the silver fork! I can certainly see how cream especially would pick up the flavors from a metal utensil.
I will be waiting for your next recipe requiring a silver fork! I am sure after the invention of stainless steel flatware, that was less of a concern, but I have been wrong enough not to put money (or a silver fork) on it.
I’m keeping this one tucked away in my brain reserves!
Always a good plan.
Fascinating. I’m going to see if Sparky wants to try this one…
I think that he’d like it.
Similar to a recipe I have from my mother that calls for 1/2 pint sour cream, 2 Tbsp vinegar, 1 tsp sugar and 1/2 tsp salt and a “shake of pepper” to be poured over 2 sliced cucumbers. I haven’t made this in ages and now that the local farm has locally grown cucumbers, I may have to make this!
They do sound similar. Your mother’s recipe sounds really good.